Potato Gnocchi, Asparagus and Cherry Tomato

For the Gnocchi

·       Peel the potato and cut into 4 to 6 pieces depending on size. They must be similar. Cook in salted water starting from cold, boil gently and cook until just cooked through. Do not overcook or let them break up in the pot.

·       Drain immediately and let cool until no steam rises. Pass through a ricer or potato crusher. If they get too cold they will turn gluey. Temperature is key.

·       As soon as you pass them, spread on the bench to cool slightly. Add the flour, egg yolks, parmigiano, salt and nutmeg. Mix gently with your fingers to distribute flour and eggs throughout the potato. Do not overmix or the dough will turn gluey. It should slowly become compact. If it looks very soft add a little more flour, but not too much.

·       Form a ball and take chunks of the potato mix. Roll them to the desired size and place next to each other. Dust with flour to keep them separate. Temperature is key here. Once the process has started it needs to continue.

·       Cut with a sharp spatula or knife, keeping the blade clean for a neat cut. Place on a tray with baking paper and dusted flour in one layer only. Keep what you want outside and freeze the rest for future use.

For the Sauce

·       Peel the asparagus and remove the hard part at the bottom. Cut the tips about 2cm and cut the rest of the stem about 1cm in length. Cut the cherry tomato in half or four depending on size.

·       Crush the garlic clove. Add extra virgin olive oil to a pan, add the garlic and let sweat to give aroma to the oil. Then add the asparagus, salt and toss for a minute or two. Add the tomato and cook for a further couple of minutes.

·       Boil the desired amount of gnocchi in plenty of salted water. They are ready when they start floating. Remove them with a slotted spoon so any excess flour stays at the bottom of the pot. Place them in the pan, add a little cooking liquid, more extra virgin olive oil and finish with grated parmigiano.